Coffee Slice is an easy no bake recipe to get you caffeinated! Using instant coffee and easy to find, everyday ingredients we take simple steps to whip up our no bake cappuccino slice.
You are going to love this recipe for all of the following reasons and more:
- No oven baking required!
- Perfect for coffee lovers.
- Quick, easy and delicious.
- A special treat.
- Specific combination of ingredients.
- Texture and reminiscent of that 1st sip of fresh coffee.
- Taste is like eating a biscuit and having a coffee at the same time!
- Small or big serving size pieces.
- Unique, original recipe you won't find anywhere else!
The photo below is for you to see what you need to make the slice. The recipe card at the bottom of the post has the detailed measurements and instructions.
- plain biscuits: I use Arnott's Marie biscuits (2 packets). They are readily available and excellent to use in baking. You can use an alternative name brand if you choose.
- sweetened condensed milk: this has a sweet, thick texture and we use it to help bind the biscuit base of the slice. I use the full fat version.
- butter: I recommend using regular, unsalted butter. You will find it easier to work with if you chop it into small cubes before you try and melt it.
- caramilk chocolate: this is to create our latte like appearance on the top of the slice. You will find caramilk buttons, gold chocolate buttons or caramilk blocks of chocolate. Any of these 3 versions are fine to use.
- white chocolate: we use this to create the swirl through the coffee coloured chocolate layer of the slice.
- boiling water: we use this to dissolve the coffee.
- olive oil: we use this combined with the chocolate as it helps to ensure that the chocolate layer does not crack when we cut the slice.
The photos below are the step by step instructions for you to follow. We start by blitzing the biscuits in the food processer.
- Make coffee (Photo 1)
- Add biscuits to the food processor (Photo 2)
- Blitz for 20-30 seconds to form a fine crumb (Photo 3)
- Add condensed milk and butter to heatproof jug (Photo 4).
It will take about 20 - 30 seconds to blitz the biscuits. We want to ensure that all bits and blitzed, so use the pulse function to break down any remaining lumps.
The butter and sweetened condensed milk get melted and mixed together. It will take approximately 2 minutes in the microwave for this to happen.
Top Tip 1: Make the coffee using boiling water, stir so that it is dissolved, then set aside.
- Whisk the melted butter mixture (Photo 5)
- Add the coffee and butter mixture to the biscuit crumb (Photo 6)
- Knead to combine (Photo 7)
- Spread the biscuit mixture into the tin and push into a flat layer (Photo 8)
A mini whisk is ideal to stir the melted butter and condensed milk together.
Once you have added the wet ingredients to the biscuit crumb, stir to combine, then use clean, dry hands to knead it into a firm consistently mixed batter.
Transfer the cookie crumb into the slice tin and use a spatula to spread out. Then use a flat based glass to push the slice down so the top of the biscuit mix is flat.
Top Tip 2: If you have the same size tin as you are using, layer baking paper in between, then use it to push the slice down. We are aiming for a reasonably flat biscuit base.
- Combine the chocolate with oil and microwave to melt (Photo 9)
- Remove the biscuit base from the fridge (Photo 10)
- Pour the melted caramilk chocolate over the slice base (Photo 11)
- Drizzle in some melted white chocolate and twirl (Photo 12)
Coffee Slice method
You can melt the 2 types of chocolate at the same time and for the same amount of time.
Once they are done, simply remove (keep separate) and stir till the oil and chocolate is combined.
Use a skewer to twirl the white chocolate through the caramilk layer with a latte effect.
Place the slice back into the fridge to set (2 hours minimum).
Top Tip 3: Drizzle only a small amount of the white chocolate in at once stir then add more as required.
Once the slice has set, you can remove it from the fridge. Then use a sharp knife and chopping board to cut it into pieces.
It will make 16 pieces if you use a square tin like me. (Cut into 4 squares and repeat).
However, if you want to, you can cut it into 36 pieces, so they are smaller and 2 bite sized. See the photo below for this option.
The above cutting style for the slice works well to increase quantity. Decrease portion size and also allow for a coffee and a bikkie without eating the whole cake!! (If you know what I'm saying, by cake, I mean slice of course!).
How to Guide
How to Store
Store the slice in a sealed, air tight container.
It will last up to 1 week like this.
How to Freeze
I don't recommend freezing the slice.
How to Reheat
As this is a no bake recipe that does not use the oven, we don't need to heat the slice.
It is best served at room temperature or fresh from the fridge.
Of course a cup of coffee and piece of coffee slice go hand in hand, naturally!
Substitutions and Variations
You can make this recipe using de café coffee if you wish! Some other options are:
- Use milk, white or dark chocolate instead of caramilk
- Use chocolate biscuits (same measurement) instead of vanilla
- Dust with cocoa powder
- Add a small amount of coconut
- Sprinkle in some crushed nuts
- Cut the slice according to quantity requirement (more or less)
Top Tip 4: If new to baking, give the recipe a go as is, master it, then make changes the next time you make it.
Frequently Asked Questions
Can coffee be used in baking?
Coffee brings a great depth of flavour to baking and can be used in a variety of bake and no bake recipes.
Some options include cake, brownies, cookies, biscuits, slice, fudge and tarts.
What type of coffee is used for baking?
Instant Coffee is best to use for baking. You can either use it dry, blitzed or make into coffee.
Why do recipes call for instant coffee?
Recipes call for instant coffee as liquid coffee can add a greater amount of liquid to a recipe affecting both the texture and taste.
Is cappuccino the same as coffee?
Cappuccino is a type of coffee. It has a lot more milk in it, which has generally been heated and throft.
It is common for cappuccinos to have a dusting of cocoa powder on top.
This is noticeably different to a latte that simply has the milk and coffee swirled together with no dusted powder.
Top Tips and Tricks
These are my best tips for you to master this recipe every single time.
- If you want to dust it use cocoa powder, like a cappuccino!
- Cut the slice into smaller pieces to increase quantity and decrease portion size.
- Make sure there is an overhang to allow you to pull the slice up and out.
- Leave it in the fridge for 2 hours minimum for the chocolate to set.
- Clean the knife in between cuts for straight edges and no mess.
- In warmer climates store the slice in the fridge at all times (Queensland!!)
More No Bake Recipes
If you love some time spent getting your no bake on, then join me and enjoy the following recipes:
- Cherry Ripe Balls
- Mars Bar Cakes
- Lemon Cheesecake Bliss Balls
- Rocky Road Cakes
- Microwave Chocolate Fudge
- Chocolate Orange Fudge
- Microwave Marshmallow Fudge
- Snickers Fudge
- 1 Slice tray Note 10
- 1 Spatula
- 1 Large mixing bowl
- Baking paper/Parchment paper
- 2 Heatproof jug
- 1 Skewer
- 2 tbsp instant coffee Note 1
- 2 tbsp boiling water Note 2
- 500 grams sweet biscuits Note 3
- 397 grams sweetened condensed milk Note 4
- 60 grams butter Note 5
- 200 grams caramilk chocolate Note 6
- 1 tbs olive oil Note 7
- 100 grams white chocolate melts Note 8
- 1 tbs olive oil Note 9
- Line a square tin (24cm x 5cm, 9" x 2") with baking/parchment paper, leaving a 1-2cm overhang on all 4 sides. Note 10
- Make the coffee by adding boiling water to it, stir to dissolved, then set aside.
- Add biscuits to the food process and blitz for 20 to 30 seconds till they are a fine crumb. Note 11
- Add sweetened condensed milk and butter to a heat proof jug. Melt in the microwave for 2 minutes. Use a mini whisk to stir till consistently combined. Note 12
- Add the butter mixture and coffee to the biscuit crumb. Use clean, dry hands to mix and knead this till combined.
- Transfer the biscuit base into the lined slice tin. Use a spatula to spread it around and then a flat based glass to push firmly down. Note 13
- Place the biscuit base into the fridge for approximately 30 mins.
- Add the caramilk chocolate and olive oil to one heatproof jug and the white chocolate and olive oil to another. Microwave for 2 mins. Then stir to combine (separately, don't combine the 2 colours at this point).
- Remove the biscuit base from the fridge. Pour the melted caramilk chocolate over the biscuit base, pick up the tin and move it around in your hands to get the chocolate to spread. Put it down again, then tap it gently a couple of times to remove any bubbles.
- Use a teaspoon to spoon in a little of the melted white chocolate. Use a skewer to swirl this around the caramilk layer reminiscent of the top of a latte. Place the slice into the fridge for 2 hours to set.
- Remove the slice from the fridge, give it 5 mins, then pull the sides of the baking paper up and out. Remove the paper and discard.
- Use a sharp knife and chopping board and cut into pieces. Note 14
- Note 1: We use 2 tbs instant coffee and 2 tbs boiling water. We make the coffee and ensure it is fully dissolved.
- Note 2: Carefully (hot, hot, hot) measure the boiling water when adding it to the coffee. Or pour more than required into a heat proof jug and then use the tbs measure to pull 2 tbs and add that to the coffee.
- Note 3: I use plain Marie Biscuits. You can get a similar version (cheaper) with less biscuits called Maria. They are only 200 grams. 2 x packets with the remaining recipe exactly the same, will produce very similar results. So if using the cheaper option, still use 2 x packets ie 400 grams. Don't buy a 3rd packed.
- Note 4: This is 1 x standard tin of sweetened condensed milk. I admit, I do not know why they don't simply make 400 gram tins!
- Note 5: Chop the butter into cubes prior to using. It makes it much easier than using 1 x hunk of butter.
- Note 6: You can use caramilk chocolate bits, a block or 2 of caramilk or gold chocolate melts. Each of these are fine. Use the same measurement as the recipe card.
- Note 7: We use the oil (you can use coconut if you wish) to ensure that the chocolate does not crack when we come to cut the slice. Add it to the chocolate before melting, then simply stir it together.
- Note 8: We use the white chocolate melts to add the swirl like a latte. This is optional and you can use simply the one colour of chocolate if you wish. Adding the swirl does make the top a little more fragile. So try and be patient whilst it sets.
- Note 9: we use the olive oil (or coconut oil same amount) combined with the chocolate to ensure that the chocolate does not crack when slicing it.
- Note 10: The baking/parchment paper overhang is to ensure we can lift the slice up and out of the tin.
- Note 11 Use the pulse function of the food processor if any of the biscuits are not broken up. It will take 20 - 40 seconds to blitz them.
- Note 12 The jug will be hot once it has been in the microwave for 2 minutes. Use a tea towel around the handle when removing.
- Note 13 The biscuit mixture will be sticky. So spray the base of the flat glass jar with cooking oil if too much of the mix is sticking to is (suctioned onto the biscuit mixture).
- Note 14: If you find the knife getting sticky (messy) in between cuts, wet a chux and use this to clean the knife as you go.